Hey, eagle-eyed Whole Foods Market shoppers in Northern California and Reno: Have you noticed a familiar...
One of the stand out dishes at this year’s Wine & Food Affair was a deliciously simple Kale & Bean Salad that was served at Bella Vineyards and Wine Caves. My sample was mostly bean, but it was the most perfectly flavored bite. I knew I needed to recreate this ASAP.
Unfortunately, since this was a last minute addition it didn’t make the cookbook. ARGH! I hate when they do that. The last minute additions are always the ones I want to make at home :(
So, I took a stab at it. I knew I tasted a hint of ginger, an acid (I assumed lemon, a friend assumed champagne vinegar) and probably an onion or garlic. Thank you, tastebuds.
My salad falls short of the amazing one at Bella, but I’d still keep this one in my recipe box.
Kale & Butter Bean Salad
3-4 c kale, chopped
2 cans butter beans, rinsed and drained
1/4 c shallot, minced
juice of one lemon
1 tbsp champagne vinegar
1/2 tsp ginger, finely grated
2 tbsp olive oil
1/2 tsp garlic powder
salt & pepper to taste
Whisk together shallot, lemon juice, vinegar, ginger, olive oil and garlic powder. Season generously with salt and pepper.
Place kale in large bowl and pour dressing over kale. Massage dressing and kale for 1 minute. Fold in butter beans and let sit for at least 20 minutes to allow flavors to combine.